- Make the Gravy:
- Once you’re done frying, drain off most of the oil but keep about three tablespoons. Sprinkle in flour and whisk it up so you don’t get any lumps. Stir that for a minute to cook out the raw flour flavor. Slowly add the milk, whisking the whole time. Toss in garlic powder. Let it bubble gently. In three to five minutes you should have a tasty thick sauce that clings to a spoon. Salt and crack plenty of black pepper in!
- Fry the Steak:
- Heat up enough oil in a big skillet so it’s about half an inch deep. You want it hot—think 350 to 375°F. Cook your breaded steaks a few at a time, giving them space. Fry about 3 or 4 minutes per side till they’re deep golden brown. Let them drain on a rack or some paper towels.
- Bread the Steak:
- Take steaks from the buttermilk, let excess drip off. First coat in plain flour, knocking off any extra. Next dip in beaten eggs. Then press into the seasoned flour really well to form an even layer that’ll get super crispy.
- Prep the Breading:
- Mix up half a cup of flour, garlic powder, onion powder, paprika, cayenne (if you want), salt, and pepper in a shallow bowl. Give it a good whisk. Put the rest of your plain flour in a second bowl. Whisk your eggs smooth in a third bowl.
- Marinate the Steak:
- Take the cube steaks out of their packaging and lay them in a shallow dish. Pour in buttermilk until every steak is covered. Stick it in the fridge for a half hour (or even better, 2 hours). This soak softens up the meat just right.
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